I love the way we, mostly in North American cities, try to make the most of summer by skipping the whole Spring season and calling it “summer” as soon as the temperature raises to 18 C . After a bitter cold and painfully long winter we have all reasons to rush into summer –especially as the rumor has is we have a short one here in Montreal this year. Well, already boots are out (thanks heaven!) sleeveless out; lots of color out on the streets, shops, gardens, parks, lots of warmth inside and out; And of course a lot of moments to be captured! Have a fun and eventful summer! (See More Pictures Below!)
Rayan is a one of my favorite fish restaurants of Middle Eastern origin in Montreal. It is unique in its simplicity though: You order the fish or any type of seafood from the counter, tell the cook if you want it to be fried, bar be cued, or grilled, and then will be seated in the restaurant section and wait for your food to arrive. Usually the service is very fast.
How do you like buying a plate of salad and smoked meat sausage for $8.00 off a food truck right outside your workplace in downtown? What if you have to line up for it for an hour or so, and what if the sausage is not made on the spot? Would you still consider it “street food”? The way some of us have come to know taco trucks, pizza trucks, falafel and whoopee pies carts in New York, Seattle, and recently in Toronto, Vancouver and Calgary?
Well, sometime in April 2013, Montreal’s Mayor announced that starting this summer, the 66-year ban on street food will be removed, allowing Montrealers to buy food off the street. …
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I am sure you have heard and probably attended some of Montreal’s fabulous summer festivals: Jazz Fest, Just For Laugh, Les FrancoFolies, Gay Parade, etc. But did you know about Montreal’s Beer Festival?
The People’s Potato is a student initiated grassroots project, and a vegan kitchen at Montreal’s Concordia University, Sir George Williams Building. It serves “free” food to about 400 students daily and relies heavily on volunteers labor and every body’s’ good will.♥
The project was started in 1999 by a group of students dedicated to social and environmental justice and conscious of student poverty. Fifteen years into its inception, the kitchen is now operating during the fall and winter semesters all the day of the week, offering students and community members meals by donation; the project and the food is funded be a levy in (undergrad) student registration fees.